In such unusual times, people often take to comfort eating. Sweet treats to bring joy to the family and cooking in the kitchen is keeping me in my happy place (although cooking breakfast, lunch and dinner and then having to wash up after all those meals is taking it’s toll).
I thought that I would make the most of the current fruit coming into season – oranges, pears and passionfruit. I thought that I would whip up this delicious pear and ricotta tart.
I also had a plan for a delicious passionfruit caprioska. So when you whip up this recipe, you’ll realise that you’re making a lot of sugar syrup…that’s cause I’ll share my awesome recipe next. You’re welcome!
I mean, who hasn’t started drinking the odd cocktail or two during isolation?
Recipe: Pear and Ricotta Tart
- 5 firm, small to medium pears
- 4 cup water
- 2 cup orange juice
- 2 passionfruit
- 1/2 cup sugar
- 1 Vanilla bean (seeds scraped)
- 1 piece of orange peel
- 1 sheet sweet short crust pastry (store bought)
- ½ cup Icing sugar
- 4 cups Ricotta cheese
- ¼ tsp vanilla powder (or 1tsp vanilla essence)
Pre heat the oven to 180º.
Lightly grease a long rectangle removable base tart tin.
Place the pastry over the tin and gently press into the base and sides. Prick the base with a fork a couple of times. Line with a piece of baking paper and fill with baking beads (dried beans or rice work well) and blind bake for 15 minutes. Remove the baking beans with the paper and place back in the oven for a further 5 minutes. Allow the pastry tart casing to cool down completely. Once it is cooled place it in the fridge to chill further while you make the filling.
Meanwhile the poached pears can be prepared: In a medium saucepan bring the water, orange juice, passionfruit pulp, caster sugar, and vanilla to a low simmer. Peel the pears whole leaving the storks on, add them to the poaching liquid and allow to simmer for 18-20 minutes with a lid partially covering. Check on them half way through the poaching process and gently turn the pears and spoon over the liquid to allow the flavors to ebsorb in to all sides of the pears. Take the saucepan off the heat and allow it to completely cool down, leave the pears in the poaching liquid.
In a large mixing bowl add the ricotta, icing sugar and vanilla. Using an electric beater whisk the mixture for 5 minutes to until the mix is fluffy and smooth.
Once the tart pastry and poached pears have completely chilled fill the tart with the ricotta mixture, use a spatula to smooth it out.
Slice ¼ off one side of the pear and turn the flat side down on the chopping board. Carefully slice 5mm slices, leaving 1cm from the stork of the pear not completely cut all the way through. Using your hands gently fan out the pear slices from the stork and place on top of the ricotta mixture in the tart. Repeat the process for all of the pears.
Return the poaching liquid to the heat and simmer for 20 minutes or until the liquid has reduced by half. Allow to cool and then drizzle over with a spoon before serving.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.